Vepampoo Rasam | Dried Neem Flower Rasam

 Vepampoo or Dried neem flowers are known for its health benefits. This is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam, this rasam uses cooked toor dal water instead of mashed toor dal itself. This is a mild soup and great a rice accompaniment too.

I have already explained about the benefits of neem in my vepampoo sadam post. Neem tree is truly an akshayapatram (inexhaustible vessel err tree) of medicines. Also I have mentioned this many times in my blog. My favorite recipe is rasam and I can drink gallons of rasam any time.:-) In my TN cuisine journey how can I skip rasam? For the letter V, there were zillion options but I made up my mind to prepare this Vepampoo rasam for sure. Here is the rasam served traditionally in the eiyachombu or eeya sombu or eiya patram. Never knew these vessels were so costly. Mom sold hers and my grandma’s (Even then we had to pay a lot) and got it from kumbakonam. :-) I don’t cook directly in these but transfer the hot rasam to this vessel and that enhances the flavor.

VepampooRasam

This rasam can be prepared without rasam podi also and there are many ways to prepare this rasam. The cook and see book by Meenakshi Ammal has 3 variation to this rasam. But today I am posting our family recipe that I got from my mom. It is not too bitter and at the same time you can taste the dried neem flowers also. A perfect soup during winters and of course this is one of the quick home remedy for stomach ailments.

NeemFlowersRasam

Here is V for Vepampoo Rasam,

Ingredients:

  • Vepampoo / Dried Neem Flowers – 2 tsps
  • Salt – 1.5 tsps
  • Red Chilly – 2
  • Cooked Toor Dal water – 1.5 cups 
  • Water – 1.5 cups (1 cup for tamarind extract)
  • Rasam powder – 1/2 tsp
  • Curry leaves – 1 strand
  • Turmeric Powder – ½ tsp
  • Tamarind Paste – 2 tsps (1 cup of tamarind juice extracted by soaked a small gooseberry sized tamarind)
  • For tempering
  • Toor Dal – 1 tsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Ghee or Oil – 2 tsps

Prep Work:  Cooked Toor Dal Water

  • I basically pressure cooked 1/2 cup of toor dal with 4 cups of water and with a pinch of turmeric powder. Before mashing the dal, I drained and saved about 1.5 cups of dal water for this rasam. The mashed dal of course went for sambar :-) 
  • Mix the tamarind paste in 1 cup of water and set aside. If using tamarind, soak it water and extract the juice.

Method:

  • Take a heavy bottomed vessel or pan in which you are going to prepare the rasam and add the tamarind water + 1/2 of cup of water.
  • Add salt, turmeric powder, rasam powder, salt , curry leaves and red chillies and mix well.

VepampooRasamStep1

  • Now heat this in medium flame and let it simmer.
  • Once it starts to boil, add the dal water and mix well. 
  • Let it simmer again till forms the froth on top.
  • Once the froth forms, turn of the heat.

VepampooRasamStep2

  • In a separate tadka pan, add ghee.
  • Once the ghee is hot, add the toor dal, cumin seeds, mustard seeds and the dried neem flowers.
  • Roast them for couple of minutes. The neem flowers should brown a bit.

VepamPooRasamStep3

  • Now add this to the rasam and mix well. Here is the rasam in the eeya patram/sombu. 

DriedNeemflowerRasam

Notes:

  • Adjust the rasam powder according to your taste. This is comparatively mild rasam.
  • You can add more neem flowers and also add about 1/4 tsp while adding the rasam powder.
  • You can also add red chilly while tempering. 
  • As toor dal plays a major role for providing the protein, you can add mashed dal also. In that case increase the rasam powder and also dried neem flowers to 3 tsps.

Vepampoo Rasam | Dried Neem Flower Rasam
This is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam, this uses cooked toor dal water instead of mashed toor dal itself.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Vepampoo / Dried Neem Flowers - 2 tsps
  2. Salt – 1.5 tsps
  3. Red Chilly - 2
  4. Cooked Toor Dal water - 1.5 cups
  5. Water - 1.5 cups (1 cup for tamarind extract)
  6. Rasam powder - 1/2 tsp
  7. Curry leaves – 1 strand
  8. Turmeric Powder – ½ tsp
  9. Tamarind Paste - 2 tsps (1 cup of tamarind juice extracted by soaked a small gooseberry sized tamarind)
  10. For tempering
  11. Toor Dal – 1 tsp
  12. Mustard Seeds – 1 tsp
  13. Cumin Seeds – 1 tsp
  14. Ghee or Oil – 2 tsps
Instructions
  1. Prep Work: Cooked Toor Dal Water
  2. I basically pressure cooked 1/2 cup of toor dal with 4 cups of water and with a pinch of turmeric powder. Before mashing the dal, I drained and saved about 1.5 cups of dal water for this rasam. The mashed dal of course went for sambar :-)
  3. Mix the tamarind paste in 1 cup of water and set aside. If using tamarind, soak it water and extract the juice.
Method
  1. Take a heavy bottomed vessel or pan in which you are going to prepare the rasam and add the tamarind water + 1/2 of cup of water.
  2. Add salt, turmeric powder, rasam powder, salt , curry leaves and red chillies and mix well.
  3. Now heat this in medium heat.
  4. Once it starts to boil, add the dal water and mix well.
  5. Let it simmer again till forms the froth on top.
  6. Once the froth forms, turn of the heat.
  7. In a separate tadka pan, add ghee.
  8. Once the ghee is hot, add the toor dal, cumin seeds, mustard seeds and the dried neem flowers.
  9. Roast them for couple of minutes. The neem flowers should brown a bit.
  10. Now add this to the rasam and mix well.
Notes
  1. Adjust the rasam powder according to your taste. This is comparatively mild rasam.
  2. You can add more neem flowers and also add about 1/4 tsp while adding the rasam powder.
  3. You can also add red chilly while tempering.
  4. As toor dal plays a major role for providing the protein, you can add mashed dal also. In that case increase the rasam powder and also dried neem flowers to 3 tsps.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
That’s it. Yummy and healthy dried neem flower rasam is ready. Serve hot with rice and curry.

 

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30 thoughts on “Vepampoo Rasam | Dried Neem Flower Rasam

  1. Amara

    Never tried the neem flower other than for Ugadi pachhadi. Your rasam is tempting me to try it especially with all the health benefits.

  2. I always to make this rasam and even i have packed a small bag of dried neem flower from India, but to yet to give a try to this rasam,now you are tempting me, have to plan now.

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